Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble proteins and heat unstable proteins in Gewurztraminer and Riesling juices and wines. Protein molecular weights (MW), isoelectric points (pI) and glycoproteins were determined by using LDS-polyacrylamide gel electrophoresis and 2-dimensional isoelectric focusing (IF)-LDS electrophoretic techniques with silver staining as well as protein blotting for glycoprotein detection. Relative concentrations of proteins in stained gels were determined by laser scanning densitometry. Bentonite fining tends to remove higher pi (5.8-8.0), intermediate MW (32,000-45,000) protein fractions first. In general, it is necessary to remove the lower pI (4.1-5.8), lower MW (12,600 and 20,000-30,000) fractions and glycoproteins to "protein stabilize" wines to heat testing. Unstable proteins precipitated by heat test were recovered and analyzed. These proteins were mainly of low MW (<30,000) and primarily glycoproteins. Protein fractions with MW of greater than 14,000 were more heat sensitive than lower MW fractions. Wines and juice were ultrafiltered with Romicon and Millipore systems operated with membranes of "nominal MW cut-off (MWCO)" of 10,000-100,000 daltons. A progressive increase in membrane retention of soluble protein was observed with decreasing MWCO, up to 99% of wine protein being retained with membranes of 10,000 dalton MWCO. However, certain high MW protein fractions also remained in permeates even with 10,000 MWCO membranes. In the order of 3-2 0 mg protein/L frequently remained in UF wine permeates, this correlated with the periodic detection of heat instability and of a low bentonite requirement for "protein stability" as determined by sensitive heat testing. "Protein stability" could be obtained with MWCO of 10,000 and 3 0,000; however, when not obtained, reductions in the order of 80-95% in "bentonite demand" were achieved. Protein stabilization of wines by UF is similar to that by bentonite fining in that it is necessary to remove the lower MW (12,600 and 20,000-30,000), lower pI (4.1-5.8) fractions, and glycoproteins to stabilize wines to heat testing. UF membranes were more effective at retaining wine proteins than juice proteins. UF juices were more susceptible to heat induced haze formation than UF wines. / Graduation date: 1986

It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices, Concord grape, apple, and blackberry, were ameliorated as needed and fermented to five to seven percent alcohol by volume. The fermented flavor was extracted with ethyl chloride and concentrated by distillation. These extracts were analyzed by gas chromatography using two different column temperatures. Low column temperature was 100°C while high column temperature was 170°C. Four peaks were found to contribute from 93 to 97 percent of the flavor compounds chromatographically separated from the three juices at low temperature. By use of the enrichment technique, these peaks appeared to be propyl alcohol, isobutyl alcohol, butyl alcohol, and a mixture of isoamyl and active amyl alcohol. At high temperature separation, four peaks were observed to comprise 56 to 64 percent of the flavor components fractionated. These four peaks appeared to be a mixture of acetic acid and ethyl octanoate, caproic acid, phenethyl alcohol and caprylic acid. Other components were tentatively identified to be acetone, ethyl acetate, ethanol, n-amyl alcohol, ethyl hexanoate, n-hexanol, propionic acid, 2, 3-butylene glycole, butyric acid, isovaleric acid, diethyl succinate, 4-butyrolactone, valeric acid and capric acid. Freeze drying and a combined method of distillation and freeze centrifugation were the two methods employed to remove ethanol and water from the fermented juices. A fivefold concentration of the original juices was obtained. From 91 to 95 percent of the alcohol and 80 percent of the water were removed from the juices by freeze drying while the combined technique removed only 79 percent of the ethanol and 80 percent of the water. Total acids, color and total soluble solids were not affected by the freeze drying procedure whereas the combined technique for removal of the alcohol resulted in some loss of these constituents. The fermented dealcoholized juices were analyzed by gas chromatography using only high temperature columns. These data indicate that dealcoholization resulted in a decrease in the peak heights of the first ten peaks to be separated. The remainder of the peaks generally showed an increase although a few exceptions were noted. The dealcoholized fermented juice concentrates were reconstituted and evaluated by a flavor panel. The panel data indicated that the rank order of preference for the three juices was blackberry, apple and Concord grape. The flavor panel also preferred the juices served at the higher levels of sweetness. The total average panel score for these three juices was observed to be about a neutral rating of "neither like nor dislike". / Graduation date: 1966

To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to be an effective inhibitor of lactic acid bacteria in wine, and partially unfolded lysozyme (PUL), that has been reported to have antimicrobial activity against both Gram-positive and Gram-negative bacteria. Lactobacillus kunkeei and Acetobacter pasteurianus, two bacteria associated with the induction of stuck fermentations were used in the experiments. Chardonnay and Pinot Noir juices were inoculated with L. kunkeei and two days later with yeast strain EC1118 and then incubated for 10 days. The addition of 250ppm of either NL or PUL reduced populations of L. kunkeei to less than 10 CFU/mL in 24 hours while in inoculated grape juice that did not contain any lysozyme, the bacteria grew to 10⁹ CFU/mL within two days. Grape juices supporting the growth of L. kunkeei developed up to 14 times more volatile acidity (VA) than the control or either of the lysozyme treatments. No differences were observed in the antimicrobial action of NL and PUL or in their effects on the composition of the wine. / Graduation date: 2002

Consumption of wine is high internationally. There is a tendency of increasing consumption of qulity wine over table wine. The experience of drinking wine is not like drinking any other alcohol beverage, it is more sensual experince because of the sophistication of the taste and flavors that wine possesses. Sweden is not an exeption from the worldwide trend of increasing wine consumption. Moreover, Swedes are developing even more esthetic way of drinking wine, namely combining it with food. The purpose of this thesis is to investigate the attitudes and perceptions of the Swedish consumers towards wine and in particular towards Bulgarian wine if there are any existent. It further investigates the determinants of the attitudes and perceptions towards wine. Three interviews with representatives of HoReCa (Hotels, Restaurants and Catering) and Systembolaget are conducted. They and the literature review serve as a base for the formulation of hypotheses which have to be supported or rejected with the help of a questionnaire developed for that purpose. The questionnaire is translated in Swedish as it is designed for the Swedish consumers. The current research is descriptive, so only descriptive statistics are used for the analyses of the data collected. The results of the study are really intriguing. Some factors that are mainly con-sidered of great significance turned out as not so important when it comes to the Swedish wine consumers. The interviews gave a really interesting insight about the specific situation on the Swedish alcohol market and the consumption of wine among Swedes. The questionnaires reached their purpose and helped to support or reject the formulated hypotheses and to draw some essential conclusions about the perceptions and attitudes towards Bulgarian wine. Finally, this paper ends with the main conclusions reached by conducting the research, some market implications about wine producing companies that would like to enter the Swedish alcohol market and in particular Bulgarian wine cellars. Then the shortcomings of the study and the future research are dis-cussed.

The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009). Thesis advisor: Dr. Ingolf Gruen. Includes bibliographical references.

Dissertation (PhD)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Graduation date: 1955

Graduation date: 1949

Graduation date: 1957

The aim of this thesis was to develop and evaluate a Clean and Green Decision-Support System by exploring the practice of a large Australian Winery and developing a decision-support system that would facilitate movement towards clean and green wine product packaging. This thesis took into account the relationship between wine manufacturers and their packaging suppliers as shared information between these parties is central to the National Packaging Covenant (NPC) which is an outcome of concern for the environment. This concern has had a dramatic impact upon this relationship in the wine industry because each has to comply with Government regulations and customer demand for environmentally friendly packaging. / A review of the current knowledge about New Product Development revealed that the implicit emphasis within this body of research was upon modification of existing products to reduce the cost of production and/or increase sales volume. Many authors recognised the impact of external demands upon the new product environment yet there was little inclusion of one of the forces driving these external demands- the need for 'Clean and Green' production processes. It was argued here that the inclusion of clean and green in models of New Product Development was necessary for company sustainability because of the pressure from Government and from customers for environmentally friendly products. / The notion of a sustainable competitive advantage underpinned the importance of meeting customer needs and introduced the need to develop unique attributes that cannot be easily copied by competitors. The intense competition in the Australian wine industry made this an important consideration. While a significant number of studies had linked sustainable competitive advantage with New Product Development, studies that incorporate these concepts within the clean and green context were extremely limited. It was further recognised that any theoretical model developed only from the manufacturer's perspective and which overlooked the perspectives of suppliers, customers and the Government would be flawed because it may limit the implementation of clean and green practices. Therefore, there existed a gap in knowledge about how a company could incorporate clean and green practices into their New Product Development and remain competitive. / An exploratory, qualitative case study based upon Yin's (1994 and 2003) case study methodology was undertaken. Data were triangulated through open-ended semi-structured interviews, archival documents and literature reviews. The interviews explored the key drivers, key barriers and key relationships that may influence the consideration of clean and green product development. Seventeen participants were interviewed; eight from the suppliers, eight from the case study organisation and one from the wine industry association. Content analysis was used to analyse the interview transcripts and the archival documents. The findings confirmed that the relationship between the supplier and manufacturer was very important and symbiotic in nature and that each was concerned with customer demands and Government regulations. This was related to the drivers which were all aimed at the Winery retaining or improving its sustainability in the market place. The barriers were found to be communication (and the related problem of sharing information), which when operating smoothly could facilitate the process but when not (as in this case), provided a strong barrier to implementation of clean and green practices in the wine industry. The analysis was used to develop an eleven step easy-to-use Clean and Green Decision-Support System which calculated a final score for each wine packaging product. This system was then evaluated using data about wine bottles that was collected during the data collection phase. It was found that the Clean and Green Decision-Support System developed as part of this thesis provides easy-to-understand output that allows the decision-maker to choose the product that is as close as possible to the ideal clean and green product. / This thesis contributes to knowledge in three ways. Firstly, it contributes by theoretically linking the constructs of clean and green, New Product Development and sustainable competitive advantage to develop a new theoretical model which also incorporates the various perspectives of key stakeholders. Secondly, it contributes to knowledge of industry practice by explicating the issues faced by a Winery when seeking to implement Clean and Green New Product Development. Finally, it contributes to professional through the development and evaluation of a Clean and Green Decision-Support System in a real-life setting that has immediate practical application. This simplifies the decision-making related to evaluation of clean and green products and helps to resolve the communication problem somewhat by clearly identifying what information is needed and the source of that information thereby further facilitating the implementation of clean and green practices. / Opportunities for further research exist in the areas of expanding upon the scope of the study to improve its generalisability; further exploring the Winery-supplier relationship, particularly in regard to the development of symbiosis; and in the further development and simplification of the process of obtaining the information needed for the Clean and Green Decision-Support System. / Thesis (PhD)--University of South Australia, 2005.